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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
WESTSHORE PIZZA TYRONE in ST. PETERSBURG currently holds an InspectFL Health Score of 93.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 8, 2025. Across those visits, inspectors documented 18 total violations — 4 critical, 1 major, 13 minor.
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What stands out in this inspection history
The latest inspection on August 8, 2025 shows 18 observation rows: 4 critical, 1 major, and 13 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
WESTSHORE PIZZA TYRONE looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [25-30-4] Clean, single-use gloves not handled in a sanitary manner. Operator blew into glove before wearing for food handling. Discussed with operator proper glove wearing and sanitation practices.
- [32-12-6] Covered waste receptacle not provided in unisex bathroom.
- [14-09-4] Cutting board has cut marks and is no longer cleanable.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting.
- [51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment licensing as Nonseating, but has 5 seats available on site for customers. Discussed with operator his options to either remove seats, relicense, or put up signage indicating that seats are for waiting but not dining.
- [36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under fry line
- [08B-47-4] Food not stored at least 6 inches off of the floor. Bins of dry ingredients not 6 inches off floor. Operator moved to appropriate location at least 6 inches off the floor.
- [08B-38-4] Food stored on floor. Boxes of cooking oil stored on floor
- [14-42-4] Hood filter not installed properly from automatic fire suppression/exhaust system. Hood vent not right size doesnt cover entire space its in.
- [14-01-5] Single serve container with no handle used to dispense food. Operator threw away singe service containers
- [25-06-4] Single-service articles not stored inverted or protected from contamination.singe service paper plate sitting out for customers not inverted or protected
- [25-18-4] Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Boxes of menus stored in restroom. Operator moved boxes to storage area.
- [29-11-4] Water leaking from pipe and/or faucet/handle.under. 3 compartment sink.
- [12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handled raw chicken and proceeded to handle RTE food with no change of gloves. Hamburger buns were not being heat treated. Operator discarded buns.
- [35A-02-7] Live, small flying insects found 1 live fly in back of kitchen area, not seen landing on food contact surfaces.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored next to bottled drinks. operating moved drinks higher shelf.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (44F - Cold Holding); shredded mozzarella cheese (48F - Cold Holding) cooked chicken wings (45F - Cold Holding) in walk in cooler Mozzarella cheese retemped at 53F Chicken wings retemped at 50F Operator stuck mozzarella in the freezer to cool Discussed Time as a Public Heath Control with operator.
- [11-07-5] Certified Food Manager or person in charge lacks knowledge of BIG 6 foodborne illnesses.
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